Cherry Cheesecake Dip

Super delicious & fast!!!

You need:

1 tub of Cool Whip

1 box of Jello no bake cherry cheesecake 

1 1/2 cups milk

Honey graham crackers

Directions:

In a large mixing bowl, mix the milk & cheesecake filling mix together for 3 minutes until stiff. Fold the tub of cool whip in. Refrigerate at least an hour. 

To serve place a big amount of the cheesecake mix in the center of a serving plate, then top with the cherry pie filling. Place the graham crackers all around the dip and serve. 

Notes: 

- you can throw away the crust mix that comes in the box or save it in your pantry & use it for a pie crust another time.

- it makes A LOT of dip, so if you want to use it all, you will need to also buy a can of cherry pie filling (or you could buy a different pie filling like blueberry and have two dips) 

Fresh Strawberry Ice Cream

This recipe was included with my new Cuisinart Ice Cream maker and it's out of this world AMAZING!! The best part is you don't need an ice cream maker to make it! It's the perfect summer sweet treat! 

It makes five 1/2 cup servings 

Ingredients:

1 1/2 cups fresh strawberries

3/4 cup whole milk

2/3 cup sugar 

Pinch of salt

1 1/2 cups heavy cream

1 1/2 teaspoon vanilla extract

Directions:

1) Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse strawberries until rough/finely chopped (depending on preference). Reserve in bowl. 

2)In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in reserved strawberries with all juices. 

3)Transfer the ice cream to an airtight container and place in freezer overnight. Remove from freezer about 15 minutes before serving. Then enjoy!!!

Rainbow Cup Cakes

I got this idea from Pinterest but just did it my own way ... I hope you enjoy :) I'm pretty proud of these things so there are a LOT of pictures ... they are just so darn cute!! I made these for my daughter's birthday party. It seems like a long list of to-do's below, but it's extremely simple, just it does take some time. 

What you need:
2 boxes of french vanilla cake mix (any brand) 
Eggs (according to what the box says) 
Water (according to what the box says) 
Oil (according to what the box says) 
Neon gel food colors & Regular food coloring
Cute foil cupcake liners 
Sprinkles & Cup cake toppers of your choice 
Frosting {recipe below}
6 small bowls & 6 spoons

What you do:
1) Preheat oven to 325

2) Mix cake mix according to directions on box. Take your 6 small bowls and divide the cake mix evenly into the small bowls. Your going to color the mix in each bowl a different color. I used regular food coloring for the blue and yellow and the neon food coloring for all the other colors. So add the one colors to each bowl, and mix with a spoon. Leave a spoon in each bowl. 

3) Fill your cupcake pan with the cup cake liners. Then you drop one small spoonful of each color in the liners. I would drop 2 colors in and then shake the pan to level out the cake mix. **IT DOESN'T HAVE TO BE PERFECT LAYERS** they will still turn out cute!! The color order of a rainbow is (red, orange, yellow, green, blue and purple) Once you get all the colors in there you should have the liners exactly 3/4 full. Bake in the oven around 18 mins. That what the perfect time in my oven, you may need to cook less or longer depending on your oven. Once they are fully cooked, remove from the oven and let cool. It took me about 2 hours to bake almost 50 :) so once they were cooled I put plastic wrap over them and then frosted and decorated them the next morning. 

4) This is kinda my go-to recipe for frosting - you can just eye-ball it and add more or less of what you need. I ended up using 1 1/2 bags of powder sugar, so it was a large batch of frosting. 
Ingredients:
2/3 Cup unsalted butter, softened
2 2/3 Cups confectioner's sugar
2 to 3 Tablespoons milk
3/4 teaspoon almond extract

Directions:
Beat butter, powder sugar, milk & almond with a mixer until smooth. (If frosting is too thick add a little more milk.)

5) Once you have enough frosting, just decorate away and have fun!!! It took me another 2 hours to decorate them all. I got all my liners, sprinkles and toppers at JoAnn Fabrics, just a little FYI ... they always have good sales & 40% off coupons :)

**They take some time, but they are so worth the end result, they are so cute and kids love them!! I served them with Schwans Confetti Ice Cream Cups **

Pumpkin Muffins

I found this on Pinterest and it's such an easy and yummy fall treat. All you need is a box of your favorite cake mix (any brand - any flavor) and a can of pure pumpkin. Dump them together in a bowl, mix and back at 350 for 20-25 mins. You can sprinkle them with powder sugar once they are cooled. Enjoy!! 

No-Bake Fruity Cereal Treat Cupfakes

These no-bake treats are super quick, easy, and CUTE! Best of all, they are so, so tasty. They would make sweet little birthday “cakes” for a colorful party.

Recipe & Picture from: Willow Bird Baking

Yield: about 10-11 cupfakes

Ingredients:
1/4 cup butter
4 cups miniature marshmallows or 1 package (10 oz) large marshmallows
4 cups fruity cereal (I used 2 cups of Fruity Pebbles and 2 cups of Cap’N Crunch’s Oops! All Berries)
whipped cream for “frosting”
sprinkles

Directions:
Line a cupcake pan with plastic wrap (press it down into each well) and spray it with cooking spray. In a saucepan over low heat, melt the butter. Stir in the marshmallows until they’re completely melted and then remove the pan from the heat. Add the cereal and stir (I use a spoon coated in cooking spray) until the cereal is completely coated. Spoon a big glob into each cupcake well. Use a sheet of wax paper to press the mixture down and mold it into each well. Let it cool completely.


Remove each “cupfake” and “frost” it with whipped cream. Top with sprinkles. Serve in cupcake papers if you wish! You can store unfrosted cupfakes for two days in an airtight container or in the freezer (separated by wax paper) for up to 6 weeks.

Peanut Butter Popcorn

Recipe From: Ruth

Ingredients & Directions:

½ cup corn syrup

½ cup sugar

Boil for 1 minute

Stir In:

½ cup peanut butter

1 tsp. vanilla

Pour over 1 bag of popped corn

How To Cut A Watermelon Into Cubes

HERE IS ANOTHER GREAT TIP I FOUND ON PINTEREST!!!!!


Step #1:  Cut the melon in half (after you have rinsed it)




Step#2: Cut the end off one of the halves.



Step #3:  Place the melon face down on your cutting board.



Step #4:  This is the tricky part. Angle your knife and start cutting off the rind.

Rotate the melon and remove the rind all the way around.  Important tip:  You will be tempted to only remove the white part  and get as close as you can to the red, while saving the precious red part of the melon.  BUT – if you don’t remove enough, then you will taste the bitter/sour flavor of the rind.  In my experience, it is best to not only cut off all of the white rind, but cut slightly into the red part.  Trust me.  You will love your watermelon this way.


You have now finished the hardest part.  The rest is a breeze.



Step #5:  Slice horizontally into 3 sections.




Step #6: Cut into pieces – whatever size your prefer.



Now chill in your fridge and enjoy some ice cold juicy watermelon!

Cheesecake Salad

This is one of those recipes that the picture looks like crap but you just have to taste it to be in love with it. It's amazing!!!! It's a perfect summer dessert!


Ingredients:
12 oz. whipped topping
1 small package of cheesecake pudding (powder)
1 (6 oz) strawberry yogurt
1 (7oz.) tub of marshmallow creme (only use 1/2 of the tub)
1 lb fresh strawberries, sliced
1 banana, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)
Grapes (optional)
Blueberries (optional)
Raspberries (optional)

Directions:
In a large bowl stir together whipped topping, yogurt, pudding powder and marshmallow creme. Let this set up in the fridge for at least a half an hour before serving. Wash and slice strawberries (and other fruit if using). Add fruit and mini marshmallows to salad just before serving.

*Recipe adapted from Time For Supper

E-A-S-Y Pretzel Cheesecake

Makes 8-12 slices of cake

Crust:
2 2/3 Cup - Crushed Pretzels
3 tsp. Sugar
3/4 C. Melted Butter

In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 9.5-in. pie dish. Bake at 400° for 10 minutes. Cool.

Middle:
1 - 8 oz cream cheese (Soft)
1 cup Sugar
1 carton of cool whip

In a small bowl, beat cool whip, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.

Top:
1 can of pie filling (either cherry or blueberry) carefully spoon over filling. Chill for 4-6 hours or until firm. Cut and serve with whipped topping if desired.

Strawberry Pie

I have not made this myself but I have a couple friends who have and I've tasted it and guess what ... it's AMAZING!!! Enjoy!

Ingredients:

3 Tablespoons cornstarch

1 1/2 cups sugar (It is a SWEET dessert, you might want to reduce the sugar. We like it sweet)

1 1/2 cups water
3 oz box strawberry Jell-O
2 cups sliced strawberries

Directions:
1. Pre-bake a 10" pie shell.

2. Line bottom with the sliced strawberries

3. Combine cornstarch, sugar and water in small saucepan. Bring to a boil and simmer, stirring constantly, until thickened. Add the Jell-O and stir until dissolved. Pour over the strawberries. 

4. Refrigerate until set.

4. Serve with whipped cream

* Recipe & pictures from: Grateful Prayer Thankful Heart

Cool Whip Pudding Frosting

Ingredients:

1 8oz. carton of Cool Whip

1 3.4oz. package of any flavor of instant pudding {I did French Vanilla}

1 cup of milk

Directions:

1. Pour milk in a medium bowl. Add package of pudding. Whisk until it gets thick. 

2. Add carton of Cool whip to pudding and fold it all together.

3.  And voila, you have amazing frosting. It will be pretty thick. It makes enough to frost 24 cupcakes or 1 9x13 cake. If you don't serve it right away make sure it goes in the fridge.

4. Frost your cupcakes/cake 

My friend Sarah gave me the idea for these cupcakes. You just divide the cake batter in 3 small bowls and add a different color of food coloring to each bowl and then put one color in the cupcake holder then the other color and then the other color. They turn out pretty cool!!

*Recipe From: 366 Days Of Pinterest

Strawberry Napoleon

Recipe makes 6 servings

Ingredients:
1 sheet (half of a 17 oz. pkg) frozen puff pastry {THAWED}
1 (3.4 oz) pkg. Instant vanilla pudding mix
2 cup Milk
1 tsp. Almond extract
2 cups Whipped topping
1 1lb. carton Fresh strawberries - stemmed and sliced
Powdered sugar

Directions:
1) Heat oven to 400 degrees.

2) In a large bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly. Cover and refrigerate. (should be set by time pastries are done cooking)

3) Line a cookie sheet with foil. Open puff pastry box, there should be 2 sheets, you only need one sheet so take it out and put the other back in the box and then re-freeze. Take your sheet and cut along the folds with a pizza cutter to make three equal strips. Then cut each strip in half to make six rectangles. Place on cookie sheet with a little space in between them.

4) Bake for about 12 - 15 minutes until well browned and baked through.

5) You can let them cool or use them right out of the oven (which is what I did). Split each pastry open in half horizontally and place on your serving plate. Take a big spoonful or two :) of pudding mixture and place on the bottom slice of pastry, then top with sliced strawberries, then cover with pastry top. Add a some whipped topping if you have any extra and a couple more strawberry slices and then dust powdered sugar. Repeat until all 6 are done.
*Recipe Adapted from: Six Sisters Stuff

Sopapillas

Makes 8  medium Sopapillas

Ingredients:
2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup warm water
3 tablespoons olive oil
2+ tablespoons butter
Sugar
Cinnamon
Honey

Directions:
1) In a small bowl combine some sugar and cinnamon. You'll need about 1/2 cup sugar and a tiny bit of cinnamon - you can always add more if you want. Set aside.

2)In a large bowl, combine flour and salt. Stir in oil then water.

3)Turn dough onto a floured surface; knead 5-12 times. Divide dough into 8 portions. On that same lightly floured surface, roll each portion into circle - make sure you roll them very thin or they will be too much like bread and not a tortilla. {You can use the lid to a pan to cut out a perfect circle in the dough.}

4)In a large nonstick skillet heat 2 tablespoons of butter. Once butter is hot, cook tortillas for about 1 minute on each side or until lightly browned. Repeat process until all the tortillas are cooked.

5) Sprinkle both sides of the tortillas with the sugar & cinnamon mixture. Then I drizzled some honey on top.

Note: Serve warm. You can can put powdered sugar, honey, whipped cream, cherries, chocolate syrup, pretty much anything that sounds good on them :) Enjoy!!

Frozen Yo-Dots

I saw these cute little frozen yogurt dots on Pinterest via this blog and knew I had to try them. Emily is just starting to eat yogurt so I wasn't sure if she would like them, but she loved them! They were incredibly easy to make!! I got an entire cookie sheet full of drops from just one small yogurt container! I see these being a favorite summer time snack at our house!

All you need:
a cookie sheet (or wax paper)
yogurt
plastic baggie
a freezer

Directions:1. Put the yogurt in the plastic baggie.

2. Cut a small hole in one corner of the bag.
3. Squeeze little dots onto your cookie sheet or wax paper.

4. Freeze for about an hour.

5. Enjoy with your little one!

**Pictures and recipe from Some Times Sweet

Strawberry Pretzel Dessert

From the kitchen of: AMY


Yield: 12-16 servings

Crust:
2 2/3 Cup - Crushed Pretzels
3 tsp. Sugar
3/4 C. Melted Butter

In a bowl, combine the pretzels, butter and sugar. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 400° for 10 minutes. Cool.


Middle:
1 - 8 oz cream cheese (Soft)
1 C. Sugar
1 small carton of cool whip.

For filling, in a small bowl, beat cool whip, cream cheese and sugar until smooth. Spread over pretzel crust. Refrigerate until chilled.

Top:
1 - 6 oz. box of Strawberry Jello
2 C. Boiling Water
Package of 20 oz. Frozen Strawberries (the cut up ones are best)

For topping, dissolve gelatin in boiling water in a large bowl. Stir in strawberries; chill until partially set. Carefully spoon over filling. Chill for 4-6 hours or until firm. Cut into squares; serve with whipped topping if desired.


** For a faster option you can skip the jello and strawberries and top with cherry pie filling